How to make
The bananas are mashed thoroughly with a fork until smooth. In a large bowl, the eggs are beaten together with the sugar until light and fluffy. The melted but cooled butter and the yogurt are added and mixed gently.
The mashed bananas and vanilla are incorporated into the mixture.
In a separate bowl, the flour, baking powder and a pinch of salt are combined. The dry ingredients are gradually added to the wet mixture, stirring until a smooth, medium-thick batter forms.
The batter is poured into a rectangular loaf pan lined with parchment paper or greased and lightly floured.
The cake is baked in a preheated oven at 170°C (340°F) for about 45-50 minutes. Doneness is checked with a wooden skewer - if it comes out clean, the cake is ready.
After baking, the banana cake is left to cool completely.
For the glaze, the powdered sugar is mixed with the milk and vanilla until thick but pourable. The glaze is poured over the cooled cake and left to set.
The cake is served sliced with coffee, warm milk or cappuccino. It can also be enjoyed with a scoop of vanilla ice cream.
The banana cake is stored covered at room temperature for up to 2 days or refrigerated for up to 4 days. It can be frozen in slices for up to 2 months.
Try also this irrestible banana banoffee pie and learn how to make the favorite banana pancakes.
